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Commission Européenne (CE) No 1881/2006: De la commission du 19 Décembre 2006 portant fixation de teneurs maximales pour certains contaminants dans les denrées alimentaires. Journal Officiel de l’Union Européenne.

has been cited by the following article:

  • TITLE: Determination of ETM, Histamine and Mycotoxins in Garba, a Traditional Ivoirian Meal

    AUTHORS: Adjo Thérèse Anoman, Kouamé Mathias Koffi, Kouassi Narcisse Aboua, Marina Koussemon

    KEYWORDS: Garba, Toxic Metals, Biogenic Amine, Mycotoxins

    JOURNAL NAME: American Journal of Analytical Chemistry, Vol.9 No.4, April 26, 2018

    ABSTRACT: The methods of preparation, conservation and sale of Garba, the traditional Ivorian street meal, abundantly consumed in Côte d’Ivoire, can be exposed to various infections resulting in the poisoning of consumers. The aim of this study was to evaluate the hygienic quality of Garba through the analysis and the determination of certain toxic chemicals. In three hundred (300) samples of Garba collected in four districts in Abidjan, toxic metals (cadmium, mercury, lead), biogenic amine (histamine) and mycotoxins (aflatoxins and ochratoxin A) were detected and quantified using official standardized methods. Different toxics analyzed were present at various levels in the Garba. The mercury, lead, cadmium and histamine levels in the Garba were respectively 0.19 mg/kg, 0.19 mg/kg, 0.03 mg/kg and 32.69 mg/kg. The detected mycotoxins included aflatoxins B1, B2, G1, G2 and ochratoxin A, with respective average proportions of 3.44 μg/kg, 1.90 μg/kg, 8.07 μg/kg, 0.56 μg/kg and 0.42 μg/kg. The mycotoxins levels in the Garba are higher than the recommended toxic levels, particularly the ones in aflatoxin B1 and G1. This suggests a sanitary risk associated with the consumption of this meal. Consequently, awareness campaigns and training of the Garba sellers in hygiene and a better regulation of this sector by the competent authorities are required.